Cranberry Banana Muffins

Since the holidays are just around the corner I decided to share a favorite recipe of my friends and family.  These Cranberry Banana Muffins are easy to make and delicious.

A few things to note with my muffins.  I use a brownie pan instead of a typical muffin pan.  It makes 12 square muffins with this recipe.  Using this pan the muffins are done at 28 minutes every single time.  I also bake egg free most of the time, using flax as a substitute.  My recipes work just as well with regular eggs though. Also,  I use oat flour that I grind myself.  You can replace the oat flour with all purpose or wheat flour.

Preheat your oven to 350⁰F.  Grease and flour your muffin pans and set aside.

 Prepare your egg substitute if using.  Combine 2 Tbs. ground flax with 5 Tbs. water.  Stir and let set until it gels.

In a large bowl combine 1 cup all purpose flour, 1 1/3 cups oat flour, 2 tsp. baking powder, 1 tsp. baking soda, 1 tsp. nutmeg, and 1 tsp. salt.  Mix together and set aside.

In a large measuring cup, mash 5 or 6 very ripe bananas.  You want between 2 to 2 1/2 cups of mashed banana. To this add, 1 Tbs. vanilla, 2 flax eggs, 1/2 cup oil ( I use peanut or coconut melted), 2/3 c. sugar.  Mix until well incorporated.

Pour the wet ingredients into the dry.  Mix until well combined.  Set aside.  

Chop enough cranberries until you have a cup of them.  To this add 1 Tbs. sugar and 1 Tbs flour.  Mix until all berries are coated.

Fold the cranberries into the batter.  Divide the batter into a greased and floured muffin pan.

Bake for 20 to 30 minutes, depending on the size of muffins you are making.  My brownie pan consistently takes 28 minutes.  Muffins are done when a tooth pick inserted into one comes out clean.  Cool in the pan on a wire rack for about 10 minutes.  Remove from pan and finish cooling on the wire rack.

Cranberry Banana Muffins

1 c. all purpose flour
1 1/3 c. oat flour
1 tsp. salt
1 tsp. baking soda
2 tsp. baking powder
1 tsp. nutmeg
2 flax eggs or eggs
1 tsp. vanilla
2- 2 1/2 c. mashed banana
1/2 c. oil
2/3 c. sugar
1 c. chopped cranberries
1 Tbs. flour
1 Tbs. sugar

Preheat the oven to 350⁰F.  Grease and flour muffin pans.  Set aside.

In a large bowl combine the flour, oat flour, salt, baking soda, baking powder, and nutmeg.  Stir and set aside.

In another bowl combine the mashed banana, eggs or flax eggs, vanilla, oil, and sugar.  Mix well. Add this to the dry ingredients, mixing until well combined.

In a small bowl combine the chopped cranberries, sugar and flour.  Stir until well coated.  Fold into the batter.

Spoon the batter evenly into the muffin pans.  Bake for 20- 30 minutes, depending on pan size.  Muffins are done when a toothpick inserted comes out clean.